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David Yoshimura

David Yoshimura is the chef-owner of Nisei in San Francisco, where he crafts refined Japanese-American cuisine that blends traditional techniques, local ingredients, and personal heritage with precision.
David Yoshimura 1
Chef
David Yoshimura 2

The Chef

A recipient of the Michelin Guide’s 2022 “Young Chef California” award, David Yoshimura began his professional career as a cook in New York City, working for several years at the molecular gastronomy pioneer wd~50. He also staged at notable international restaurants, including Kagurazaka Ishikawa and Nihonryori Ryugin in Japan, and Asador Etxebarri in Spain.

Yoshimura’s first role in San Francisco was at Val Cantu’s acclaimed restaurant Californios, where he worked during its first year and witnessed its meteoric Michelin star win just six months after opening.

Yoshimura, who also holds a Certified Sommelier certificate, next launched his own project: Nisei. Defined by the chef as seasonal Japanese-American, Nisei’s cuisine reflects Yoshimura’s dedication to his Japanese heritage and his desire to introduce local diners to Japanese food beyond the familiar sushi, ramen, and izakaya formats.

Soon after opening Nisei, Yoshimura was nominated for a James Beard Award for Emerging Chef and has continued evolving and pushing boundaries ever since. “In 2025, Nisei's cuisine can best be described as refined contemporary Japanese-American cuisine,” he says. “Guests can recognize familiar Japanese techniques and flavors, but we rely more on local Bay Area products, while also pushing the plating and experimentation of Japanese cuisine,” he adds. “For me, this is much more gratifying, and it feels like my cuisine is a true reflection of myself.”

Yoshimura draws inspiration from his travels to Hawaii and Bangkok, as well as frequent visits to San Francisco’s farmers’ market. Recently, he began offering a market-centered experience titled Day in the Life of Chef David Yoshimura, which includes a visit to the farmers’ market with the chef, a cooking session in Nisei’s kitchen, and concludes with the restaurant’s full tasting menu.

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